Chewy Lemon Blueberry Cookies

First, my three-year-old lifts a huge tub of blueberries into the shopping cart and says, “Can I have the blueberries? I love them.” I agree. Sucker.

The next day, she climbs in my lap and says, “Can we please make cookies?” I agree again. Sucker.

I would show you the picture of her helping me scoop the dough into the cookie sheets, but she did so naked. She’s in a naked phase, as soon as we walk in the door she strips off all her clothes, yells, “Naked lady on the loose!” and runs through the house. I’ve decided not to fight this battle, we’ve just had to come to an agreement about when it is, and is not, appropriate to be naked. Which makes me say things like, “Honey, we don’t get naked at the post office.” I’m assuming she’ll grow out of it. Or someday find happiness at a nudist colony, preferably in a warm climate.

We actually made these twice. I’ve told you this before, but my version of The Perfect Cookie is chewy, not cakey. And despite my best intentions, the first batch came out cakey:

And although I was disappointed in the lack of chewyness, I still ate five (for real, don’t judge). The second round was exactly what I wanted, soft, chewy, slightly puffy, and not cakey. But I do understand there are those of you who do like the cakey version, also they would be fantastic to make blueberry whoopies with, so I’m posting both.

In a medium-sized bowl mix together the flour(s), baking soda, (baking powder if making the cakey version) and salt. Set aside.

In the bowl of a stand mixer beat both kids of sugar and butter until light and fluffy, about 5 minutes. Add the egg(s), beat until very well combined, about 3 minutes. Mix in the sour cream (cakey version only). Add the lemon juice and zest mix until well combined.

Sprinkle the dry ingredients over the wet ingredients, stir until just combined. Gently stir in the blueberries.

Using a cookie scoop, scoop golf ball sized mounds onto a cookie sheet that has been covered with parchment paper (if making cakey version, chill for 20-30 minutes prior to baking or they will spread too much. Chewy version does not need to be chilled).

Bake at 350 for 12-16 minutes or until the top just starts to turn a very light golden brown.

immediately slide the parchment onto the counter, allow the cookies to cool to room temperature.

I looooooooooooove the way your second batch came out; that’s my kind of cookie. Also, I find if hysterical your daughter is in a naked phase. My brother went through one of those… which was mostly funny, sometimes awkward.

Thanks for the recipe! I’ve made these (the cakey version) with some extra white chocolate, and they taste sooooo good. The only thing is that mine have been sticky and not hard at all. Do you (or anyone else) have any idea what has gone wrong?

I tried the chewy version and got cakey too. Maybe too much flour since I used ALL all purpose flour instead of AP and bread flour? Should I decrease the amount of flour? If so, by how much do you think? These were still great, but I was really looking forward to a chewier cookie. My husband will love these when he gets home. My kids and I all sampled the batter as we made them. YUM!

Bread flour is a chewy flour, using all bread flour is a better option and more flour than called for will give you better odds of chewy cookies. Bread flour is great for chewy cookies, give it a try next time

All small children are natural nudists. Our son went through a phase of running around the house in his birthday suit, so we did all sorts of things with a naked little boy. It was a lot easier to wash him off that way. He’s 15 now, and he’s outgrown it.

I have yet to try the cookies, but – lemon and blueberries. What’s not to like?

Well I’m on my second cookie sheet and it sure makes more than 24 cookies. Also the recipe I used was the cake one and the directions did not say when or how to incorporate the sour cream. One cookie sheet out, look very white looking. I think I will increase the heat next time. Will do again. Thanks.